Tag Archives: healthy

Best kale salad, EVER!

Best kale salad, ever!

Best kale salad, ever!

All I am going to say about this salad is that after eating half of his FIRST large serving, Andy told me this needed to be on HEAVY ROTATION here through the summer.

Kale salad on heavy rotation!?!  YES!!!

MAKE IT, EAT IT, LOVE IT!

Best kale salad, EVER!

  • 6-8 c organic baby kale mix (baby kale, spinach, beet greens, carrots) from Sams (any baby kale or kale mix will do just fine!)

Dressing

  • 1/4 c lemon juice
  • 3 cloves garlic, crushed
  • salt, pepper, chipotle pepper flakes

Mix the ingredients in a small bowl and set aside.

Pecan and cranberry mix 

  • 1/3  c pecans
  • 1/3 c pistachios, shelled
  • 2 heaping T nutritional yeast
  • 1 T EVOO
  • 1 bunch green onions, chopped
  • 2 big handfuls of dried cranberries.  I used sweetened.
  • salt, pepper chipotle pepper flakes

Use a grinder to process the pistachios and pecans to small pieces.  Add the nutritional yeast, EVOO, salt, pepper, and hot pepper and pulse in the grinder a few times, until crumbly and mixed.  Add the dry pecan cranberry mix, salad dressing and kale greens to a large lidded bowl.  Shake well to evenly coat the greens with the dressing and pecan, cranberry mix.  

Serve immediately.  

You can add roasted beets and/or red onions to the salad to add some more color and lots of good nutrition and flavor!  

Great color and flavor in this very simple and nutritious salad that is a meal!

Great color and flavor in this very simple and nutritious salad that is a meal!

 

 

Favorite peanut butter pumpkin dog treats!

Treats fresh from the oven.  You can see the score marks.

Treats fresh from the oven. You can see the score marks.

Yes, this really is a recipe for dog treats!

Being snowed in allows me a little extra time to do the things that I usually put on the back burner.  Making dog treats is one of those things.  I don’t know why, because they are so darn simple to make…plus fresh treats always make the kids sooo happy!

The oven was already nice and hot from making a fresh batch of quinoa blueberry muffins (recipe will follow at some point) and the dogs were going a little stir crazy from being house bound with the frigid out door temps, so this was the perfect time to whip together a batch.

If your dog(s) like(s) pumpkin and peanut butter like ours do, this will be a big hit at your house!  These treats are so much better for your dog than most of those over-the-counter dog treats, that are loaded with wheat, corn and chemicals!

4 simple ingredients are all it takes to make this healthy treat:  organic oats, peanut butter, eggs, and pumpkin.  Yep, that is it!    I don’t usually measure anything, so you may need to adjust the liquid/dry ratio a little–especially if your peanut butter is on the dryer side.  Just play around with it–you can’t screw this up!  Store the treats in a ziplock bag in the freezer.

Tobi was happy to model for this blog post!

Tobi was happy to model for this blog post!

Peanut butter pumpkin dog treats!

  • 1 1/2 cups whole organic oats
  • 1/2 c organic peanut putter
  • 1/2 c organic canned pumpkin
  • 2-3 eggs
  • maybe a dash of cinnamon, totally optional

Preheat oven to 325 degrees F.  

Put the oats into the food processor and blend to a flour consistency.  Add the other ingredients and blend just until it is well mixed.  The batter should be thick — somewhere between brownie and cookie consistency.  

On a greased cookie sheet, spread out the batter using a spatula.  Using a pizza cutter or a knife, lightly score to make it easier to break into individual treats once cooked and cooled. 

Bake for about 30-45 minutes (depending upon the moisture in the batter)–until lightly brown and crispy.  

 

 

Pesto quinoa

If you are a fan of quinoa, you have to give my pesto quinoa a try!

I love this dish on its own or as the base for about anything that you would normally put over a flavored rice or potato.  I love my stuffed portobello mushrooms served over this super hearty and flavorful quinoa.

Adding some toasted pine nuts or cashews is a fantastic way to add some healthful monounsaturated fats and protein to make it even more of a meal!  I would love to hear what you do with my pesto quinoa and (I hope anyway) how much you love it!

To your belly, with love

Jill

Pesto quinoa

Servings 3-4 (depending upon what you do with it)

  • 1 1/2 c quinoa, lightly toasted (toasting is totally optional)
  • 2 1/2 c coconut milk, plain (use whatever non-dairy milk you like)
  • 1/4 c (or slightly more, to your taste) your favorite pesto (try my cheeseless or my cheesy Bestest Pesto recipes)
  • dash of freshly ground pepper
  • dash of chipotle pepper flakes or cayenne, optional

Put the quinoa in a medium saucepan and turn the heat to medium-high.  Add the coconut milk, black, and hot peppers (optional).  Bring to a boil, reduce heat to low and simmer for about 15 minutes, or until the quinoa is al dente.  

Remove from the heat and serve while it is nice and hot!

ENJOY!  

 

 

Chia seed herbal tea

Look at those fat seeds?

Look at those fat seeds?

I make my own herbal tea from the mint leaves grown here at the house and licorice root that I buy in bulk from my local health food grocer.  I can’t believe how great it tastes–hot or cold!  Have you ever had Aveda’s herbal tea?  Well, my herbal tea tastes just like it, costs pennies a glass, and is kind of fun to play with!

Yesterday, I added chia seeds to my left over tea, stuck it in the fridge and enjoyed it as a snack later in the afternoon.  The licorice root added a cool, herbal sweetness and the chia seeds plumped up beautifully to make a cool looking and tasting treat!   I can tell you that this yoga belly was filled up and satisfied until dinner–all while adding only a few calories and a whole lot of good nutrition!  I guess I should name this drink ‘pure awesomeness in a glass’!  Give it a try and see what you think!

Chia seed herbal tea

Servings:  1-12 oz

  • 14 oz room temperature herbal tea (make mine or use your favorite!)
  •  2 T chia seeds (more or less to thicken to your desired consistency)
  • splash of natural sweetener, optional (according to your palate).  If your tea contains licorice root, like mine, you probably won’t need to sweeten it!
  • splash of non-dairy milk or cream, optional (to make it more like a thai or english tea)

Add the chia seeds to the tea, stir well and let sit for 1 hour at room temp.  Stir well and refrigerate if you like to drink cool tea.  Otherwise, just drink it once the seeds are fully plumped up–usually good in a couple of hours!  I love drinking it straight up, but you can add the non-dairy milk and/or natural sweetener to make things even more interesting.  CHEERS!

Chia seed herbal tea

Chia seed herbal tea

 

 

Quinoa two bean salad

DSCN1682
Have you ever heard the saying that “Love isn’t easy. Especially the really good kind.”? Thank you Nicole Williams, but I respectfully disagree!

This quinoa salad is probably the most delicious and healthful salad that I have ever made. Let me tell you, that I fell for it–hard and fast! Even my hubby fell in love with this one, nearly licking every last grain of quinoa from his bowl!

Why is it so good, you ask? I guess it is the crazy good mix of ingredients with color, flavor, and interesting texture. Not sold yet?  Keep reading for more reasons to enjoy this big salad. This one dish can be the salad AND main course for your next meal–all in one (big) bowl, for easy kitchen prep and cleanup! The protein and fiber from the beans and quinoa are super filling, so you will leave the table completely satisfied! Plus, the ridiculous number of micronutrients it provides will help fuel your body to fight disease and clear out unwanted toxins! Again, all in one big, satisfying bowl!

Can you feel your heart soften? Not yet? Well then, I guess you will just have to make it yourself and see how easy it is to fall in love with this gorgeous grain salad.

Isn’t this salad gorgeous?

DSCN1681

Quinoa bean salad

Servings: 2-4, depending if served as a main course or a side

  • 1 cup quinoa (uncooked)
  • 1 3/4 c water
  • generous dash of salt and pepper, to taste
  • 2 t dried basil, or more to taste
  • chipotle pepper flakes
  • 1 T (or more) dehydrated onion
  • 1/2 c chopped black olives, chopped or sliced
  • 3 c grape or cherry tomatoes, cut in half
  • 1 can drained and rinsed great northern white beans
  • 1 can drained and rinsed black beans
  • 1 small red onion, diced
  • 2-3 T basalmic vinegar
  • 1 T olive oil (I used tuscan flavored oil)
  • 2 T lemon juice
  • 1-2 t lemon zest
  • 3 cloves of garlic, finely chopped or crushed
  •  spinach
  •  arugula
  • freshly ground pepper

Bring the first 6 ingredients, plus 1/2 t lemon zest to a boil in a medium-sized pot. Reduce the heat and simmer for 15-20 minutes, until the quinoa is al dente. Remove from heat to cool to room temperature.  

In a big bowl, mix the tomatoes, black olives, red onion, beans, lemon zest, basalmic, olive oil, garlic, lemon juice, salt, pepper, and hot pepper.  Be sure to taste the mix and adjust the seasoning as needed. When the quinoa has cooled to room temperature, add it to the veggie/bean mix.

Place a bed of arugula and spinach on your plate and top with a genergous portion of the quinoa/veggie mix.  Serve immediately or it may be refrigerated and served cold. No garnish is necessary, but a generous sprinkle of  lemon zest and/or freshly ground pepper is nice! Bon Appetit!